Sunnys Easy Glazed Cinnamon Buns - butter

Method

• Special equipment: 10-inch round cake pan
• Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
• For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt.
• Stir until combined.
• In a small pot, melt the 2 tablespoons butter with a pinch of salt.
• Lightly dust a clean work surface with flour.
• Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any.
• Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends.
• Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border.
• Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry.
• Tuck and press as you go, keeping the log as even as possible.
• When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal.
• Using a serrated knife, trim the edges and gently cut 6 equal slices from each log.
• Repeat with the second puff pastry sheet to make 12 pieces total.
• Place the slices spiral side up in the prepared cake pan.
• Start around the edges and fill in the center.
• Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
• Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat.
• Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments.
• Continue adding and whisking between additions until the glaze thickens.
• Season with a pinch of salt, then remove from the heat.
• Remove the buns from the oven and pour the glaze over the top.
• Let rest about 5 minutes before serving.
• Serve warm.